I think we need to talk about a few things before we get to this nut butter recipe. A few nut butter related things. First off, I want to tell you, that it’s totally acceptable to eat nut butter by the spoonful. Know that if you are out there, eating nut butter by the spoonful, thinking about how you are a bad person, and must be the only person in the world to do this naughty, mom-said-don’t-stick-the-spoon-in-the-jar-and-do-this thing, that you are not alone.
And don’t think that the drippy spoonful that is shown in these photos all went straight back into the jar, sealed up and back in the cupboard. Just saying.
The other thing, who eats nut butter within the “serving size” recommendations? One tablespoon? Come on! I hope I’m not the only one who regularly pretends that suggestion isn’t even a thing and doubles (or triples) said recommendation, enjoying every last drop of my two tablespoons, and then dipping in for one last sneaky teaspoon. Or two. And licking up all the little dribbles and drops on the counter and that I spilt down the side of the jar. Oops.
Maybe I just need to get these two things off my chest so you know that I’m not this nut butter with eloquence in tiny portions kind of girl. I’m more of the how big of a spoon can I find that will fit into the jar and into my mouth kind of girl. Well at least with this nut butter. And almond butter. I’ll pass on the PB, but any other kind, and it’s a task of all my willpower not to indulge. Now you know. Don’t judge.
In fact, I only make nut butter occasionally because I still haven’t mastered the act of rationing it out and eating it in reasonable portions. I always want it on long run days, and on those days, it’s probably okay if I eat it in portions a little larger than suggested. But on other days, or at the very least, every other day, it’s probably not recommended. On that note though, you’d be proud of me: I made this nut butter over a week ago and still have half the jar. And that’s with sharing it with the boy. Go me.
But let’s talk about this nut butter in particular. Up until this point I had never made pecan butter. But you know that rich, delicious flavour of a pecan pie, all filled with cinnamon and perfect comforting flavours, with the slight hint of toastiness from the pecans on the top? That’s what this is. Plus coconut. Plus, drippy, smooth creaminess that somehow, ironically, is perfect for eating by the spoonful.
I love my nut butters drippy, and between the flavours and the texture, and of course, the boost of protein and healthy fats, this one is not a disappointment. And if you are wondering, it’s great on apple, drizzled over smoothie bowls, as a dipping for strawberries, and yes, by the spoonful. Just in case you were worried I didn’t try it in that way.